- 1 tbsp cooking oil.
- 2 cloves garlic, minced.
- 1 medium sized onion, chopped.
- 2 tbsp ginger, peeled, crushed, and chopped.
- 2 kilos live kabya (nylon) clams.
- 1 medium-sized sayote or patola (luffa), peeled and chopped.
- 4 cups water.
- 1 tbsp fish sauce (patis).
- rock salt.
- pepper to taste.
Directions:
1- Place the kabya clams in a deep tray, make sure that the tray is large enough so that the clams are submerged in the water.
2- Add some water and a fistful of rock salt.
3- Leave it overnight or a few hours before cooking. This will cleanse the clams by spitting out sand and mud from their shells.
4- In a large saucepan over medium heat, sauté garlic, ginger, and onion.
5- Add the kabya clams. Cooked for about 5 minutes while stirring occasionally.
6- Add water and the seasonings, and cover it.
7- Simmer until the kabya clams have opened their shells.
8- Add the sayote or patola. Add more water if needed and cover it.
9- Cook until the vegetable is done and serve.